A delicious and crispy chicken snack coated in panko breadcrumbs and served with ranch dressing.
Author:Lorenzo Bonucci
Prep Time:1 hour
Cook Time:15 minutes
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional)
1 cup panko breadcrumbs
1/2 cup ranch dressing
Vegetable oil for frying
Instructions
In a large bowl, combine the chicken pieces and buttermilk. Cover and refrigerate for at least 1 hour, or overnight for best results.
In a separate bowl, mix together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, shaking off any excess, then dip it back into the buttermilk, and finally coat it in panko breadcrumbs.
In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded chicken pieces in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
Serve the crispy chicken bites warm with ranch dressing for dipping.
Notes
For extra flavor, try adding a tablespoon of your favorite hot sauce to the buttermilk marinade.
You can also substitute the ranch dressing with blue cheese dressing for a different dipping option.
For a healthier version, bake the breaded chicken pieces at 400°F for 20-25 minutes, flipping halfway through, until crispy and cooked through.